Thyme-Glazed Salmon with Asparagus and Fingerling Potatoes

Makes 4 servings

12 ounces fingerling potatoes, multicolor if available, halved
lengthwise
1 tablespoon olive oil, divided
1½ teaspoons kosher salt, divided
2 pinches freshly ground black pepper, divided
1 pound asparagus, hard ends trimmed and discarded
1 tablespoon honey
½ teaspoon fresh lemon zest, divided
½ teaspoon fresh lemon juice
½ teaspoon fresh thyme leaves
1½ pounds salmon, cut into 4 individual fillets

Nutritional information per serving:
Calories 367 (35% from fat) • carb. 23g • pro. 39g • fat 14g • sat. fat 2g chol. 94mg • sod. 877mg calc. • 59mg • fiber 4g

1. In a large mixing bowl, toss the halved potatoes with 1 teaspoon of
the olive oil, ¾ teaspoon of the salt, and a pinch of pepper. Select the
Vegetables preset, and adjust the cooking time to 15 minutes. Press
Start/Stop. Once the unit is preheated, add the potatoes to the basket, shaking to evenly distribute. When alerted, toss the potatoes.
Replace the basket to finish cooking.
2. While the potatoes are cooking, toss the asparagus in the mixing
bowl with 1 teaspoon of the oil, ¼ teaspoon of the salt, a pinch of
pepper, and ¼ teaspoon of the lemon zest.
3. Stir together the final teaspoon of olive oil with the honey, lemon
juice, remaining lemon zest, thyme, and ½ teaspoon kosher salt.
Brush evenly over the salmon fillets. Reserve.
4. When the potatoes are finished, transfer to a bowl or platter. Tent
lightly with aluminum foil to keep warm.
5. Add the asparagus to the basket and place in the AirFryer. Select the
Vegetables preset and adjust the cooking time to 8 minutes. Press
Start/Stop. When finished, transfer to the dish with the potatoes.
6. Add the salmon to the basket, and place in the AirFryer. Select AirFry,
and set the time to 10 minutes and the temperature to 375°F.
Select Toss Reminder and press Start/Stop.
7. Once the salmon is finished cooking, serve with the potatoes
and asparagus.